Caribbean Turkey and Couscous Salad

1 1/2 cup(s) water
1 1/2 tsp curry powder, divided
1 tsp ginger root, fresh, grated
1 tsp olive oil
1 cup(s) uncooked couscous, plain-variety
1/3 cup(s) plain fat-free yogurt
1/4 cup(s) cilantro, fresh, chopped
2 Tbsp reduced-calorie mayonnaise
2 Tbsp mango chutney
2 Tbsp water
10 oz cooked turkey breast, torn into thick shreds or cut into bite-size pieces
1 cup(s) grapes, red, seedless, halved
1 cup(s) pineapple, fresh, diced
3/4 cup(s) mango(es), fresh, diced
12 leaf/leaves (large) lettuce, Boston-variety
1/4 cup(s) scallion(s), sliced
1 1/4 oz cashews, unsalted, roasted, coarsely chopped (about 4 tbsp)

Bring 1 1/2 cups of water, 1 teaspoon of curry powder, ginger and oil to a boil in a small saucepan. Add couscous; remove from heat and let stand, covered, until water is absorbed and couscous is tender, about 5 minutes. Transfer couscous to a large bowl and fluff with a fork to separate grains; place in refrigerator for a few minutes to chill slightly.

Meanwhile, in a small bowl, stir yogurt, cilantro, mayonnaise, chutney, remaining 1/2 teaspoon of curry powder and 2 tablespoons of water together until blended. Pour over couscous; toss to coat.

Add turkey, grapes, pineapple and mango to couscous mixture; toss to mix and coat.

To serve, line each of 6 bowls with 2 lettuce leaves and top each with about 1 1/4 cups of couscous mixture. Sprinkle each serving with 2 teaspoons each of scallions and cashews.

Serving Size: 1 1/4 cups couscous with 2 tsp scallions and cashews

Number of Servings: 6

Recipe submitted by SparkPeople user FROGGIE1978.